Look at these lovelies!
Pre-cooked mini toad in the holes! Here’s them all cooked…
These are really lovely little lads and we have them fairly often. They batter is simply eggs, flour and a little mustard powder. I pre-cook the sausages so that they lose some fattiness before popping them together and cooking in the oven for 30 mins until all risen and browned.
Served with some red wine gravy(I have to admit this is not home made- Waitrose fresh red wine gravy with some beef stock…), mini roasties and mini carrots this is a lovely Sunday night dinner. Indeed, one of our favourites.